Tenderloin Steak with Madeira, half-Glaze

Have the tenderloin prepared exactly as for plain (No. 1423), seasoning it with salt. Put some clarified butter in a saute pan (Fig. 130), when very hot add the tenderloin to cook it slowly, turning it over six minutes after it has been on the fire, then finish cooking, which will take about twelve minutes in all; drain off the fat and pour into the bottom of the saucepan, half a gill of half-glaze sauce (No. 413), and a quarter of a gill of good Madeira wine. Reduce quickly, turning the meat over, then dress the tenderloin. Pour into the stewpan a quarter of a gill more Madeira wine, reduce the whole to half, strain the gravy, put it back into a saucepan, stir in some very good butter, then pour the whole over the steak.